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Gulai Kambing Berempah / Indonesian style Spiced Lamb Curry

First I'd like to say Happy Eid al Adha (feast of sacrifice) for all muslim readers. Bayramınız Mubarek Olsun.

Muslim’s today sacrifice a sheep or a goat, the meat of which is shared among friends, family, and the poor, with each receiving a third. People sacrifice animals but are required to make arrangements to ensure it is slaughtered humanely.The Greater Eid also marks the end of Hajj, the five-day religious journey that takes Muslims to the Grand Mosque in Mecca, Saudi Arabia.

This year 2014 we celebrate Eid al Adha at Friday 3rd October. Eid al Adha is one of religious holiday that Muslims celebrate each year beside Eid al Fitr. For you who wants to know more about our Eid al Adha you can visit this page to have more knowledge.

Elhamdulillah, this year my husband's family sacrifice few goats. Beside we shared to whom in need, we also get some part of it. Unlike years before, this time I didn't make satay as my "a must food" in every sacrifice feast. But this food also mostly make and served during sacrifice feast in Indonesia together with satay. You can check my lamb satay recipe here.

For some Indonesian friends who visited us I made this Spiced Lamb Curry. If you search on google about this "gulai" you might find many kind of different recipe of it. Yes we have many kind of "gulai" some of them are in yellow colored and some of "gulai" have different spices and taste depends on local area. What I made here is spiced gulai cause I use some spices which is dry fried/ toasted (without oil) then grinded into fine powder. This recipe actually I copied from my mom. And as home "chef" she couldn't mentioned about how much exactly the ingredients being used.. She just said this A"about this much" or that B"more or less" bla..bla.bla.. So I must try to measure it by my self and adjust the taste exactly like my mom made :)

1) Boil lamb meat (and bones) and offal in 1,5 lt water with 2 daun salam (Indonesian bay leaves) and 2 cm ginger until gets tender. Strain and cut into chunk. Discard the cooking water, and put back those meat chunk in pan and add water again about 2 lt. Continue boiling in medium heat.

2) In a wok or big pan, heat cooking oil. Stir fry paste ingredients with lemongrass, star anise and cinnamon stick until fragrant, pour into cooked meat in other pan. Stir it slowly, close the lid until it almost boil.

3) Mix in powdered spice, salt and sugar, and tamarind water, stir it gently.Pour in thin coconut milk, continue to cook for few minute. Then it's time to add grind toasted coconut. Stir it gently and test the taste.

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Welcome to my humble blog or you can say in Indonesian-Selamat datang. Or hoşgeldiniz in Türkçe.

Spent my years in my homeland Indonesia. And now marrying a wonderful Turkish man and staying in Bursa-Turkey since 2009. A mom from one very cute girl. Simple yet open minded in person. Love to cook since I was a kid in my beloved Surabaya city. Spent some years in Jakarta for my previous academic career as Quality Control asstn manager.

Enjoying city walk and travelling, food adventurer, small crafting projects and writing (fiction in my younger age). Now my blog is my favorite place to express my devotion of writing- mostly now about foods I serve for my mix culture family and small project for my kid and my personal hobby.I started this page since 2010. At first this web address was: http://c1tr4sinau.blogspot.com before I changed into: http://myhomediaryinturkey.blogspot.com

My original language is Indonesian, so kindly forgive my poor English or even Türkçe.Contact me: benim.citra@gmail.com